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Categories:Viewed: 57 - Published at: 9 years ago
Ingredients
- 1 tablespoon olive oil
- 2 lbs chicken thighs, cut into 2-inch pieces
- coarse salt and pepper
- 1 lb button mushroom, trimmed and thinly sliced
- 2 lbs asparagus, tough ends removed, cut into 2-inch lengths
- cooked noodles (optional) or rice (optional)
Method
- In a large skillet, heat oil over medium-high. Season chicken with salt and pepper. Cook in two batches, turning occasionally, until browned and opaque throughout, 6 to 8 minutes; transfer to a plate.
- To skillet, add mushrooms, asparagus, and 1 cup water; season with salt and pepper. Cook, tossing once and scraping up browned bits, until vegetables are crisp-tender, 4 to 6 minutes. Add chicken; cook, tossing, until warmed through, about 2 minutes. Serve on top of noodles or rice, if desired.
